" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Flash in the Pan

Now that everyone is back to school and work we all are all probably feeling a bit pressed for time.
This dish can be made in under 20 minutes.
Boneless chicken breasts or thighs can be used. This pairs well with lemon rice or boiled potatoes.
Elegant enough to serve guests for dinner but still kid friendly, and fast enough for weeknights.
What more could you ask for in recipe?

Skillet Rosemary and Black Olive Chicken.

  • 4 boneless skinless chicken breasts or 8 boneless skinless thighs.
  • 2 tbsp butter
  • 1 tsp minced garlic
  • 2 fresh sprigs rosemary
  • 1/4 cup white wine
  • handful grape tomatoes
  • 1/4 cup sliced black olives
  • salt and pepper

Melt butter in large skillet over medium heat.
Add minced garlic and saute for one minute.
Add chicken and rosemary. Sprinkle with salt and pepper.
Cook until golden (about 5 min per side)
Stir in wine and tomatoes and olives.
Cook until chicken is done about 6 to 8 more minutes (springy when pressed) and sauce is reduced.

Wine Suggestion: White Trebbiano


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